Savory Chicken Soup with Flavorful Chicken Meatballs
Warm your soul with this hearty Savory Chicken Soup featuring tender ground chicken meatballs that are infused with fresh herbs. The rich homemade stock, simmered for hours with vegetables and aromatic herbs, sets the stage for this delightful dish. Each bowl is packed with wholesome ingredients, including fresh watercress and a garnish of blackened chicken wings, adding a perfect touch of flavor and crunch. Perfect for gatherings or a cozy night in, this recipe serves 6-8, making it ideal for sharing with family and friends.
6
Servings
300
Calories
22
Ingredients
Ingredients
Vegetable oil
2 tablespoons (for cooking the stock and vegetables)
Chicken bones
1 whole chicken (to make the stock)
Carrots
4 large (2 roughly chopped, 2 finely chopped) (peel and chop as specified)
Celery
4 stalks (2 chopped, 2 finely chopped) (chop as specified)
Onions
2 medium (2 chopped, 1 red onion roughly chopped) (chop as specified)
Leek
2 (1 chopped, 1 finely chopped) (chop as specified)
Garlic
3 cloves (1 halved, 2 roughly chopped) (as specified)
Fresh dill
3/4 cup (1/2 cup in stock, 1/4 cup in meatballs, 1/4 cup for garnish) (chop and reserve parts as specified)
Parsley leaves
1/4 cup (chopped, for stock)
Fresh thyme
3 sprigs (for stock)
Fresh rosemary
1 sprig (for stock)
Peppercorns
1 tablespoon (for stock)
Water
24 cups (for stock preparation)
Salt
to taste (for seasoning stock and soup)
Freshly ground black pepper
to taste (for seasoning)
Breadcrumbs
1/2 cup (for meatballs)
Milk
1/4 cup (for soaking breadcrumbs)
Ground chicken
1 lb (or 4 chicken breasts, cut into small pieces)
Olive oil
1 tablespoon (for meatballs)
Chili flakes
1/2 teaspoon (for meatballs)
Watercress
4 cups (for serving in bowls)
Blackened chicken wings
4 (for garnish (made from blackened chicken salad recipe))
Instructions
1
Start by preparing the chicken stock: In a large stockpot, heat the vegetable oil over medium-high heat. Add the chicken bones, stirring to coat, and cook for about 5 minutes until browned. Add the roughly chopped vegetables (carrots, celery, onions, leek) along with the halved garlic, fresh herbs, and peppercorns. Stir to combine.
2
Pour in 24 cups of water, bringing the mixture to a simmer. Once simmering, reduce the heat to medium and let simmer gently for 4 to 6 hours, allowing the flavors to meld and the stock to reduce by half. After simmering, strain the stock, skim off the fat, and season with salt and freshly ground black pepper to taste. Reserve the stock for the soup.
3
Next, prepare the chicken meatballs: Soak the breadcrumbs in milk for a few minutes. In a food processor, combine ground chicken (or small pieces of chicken breasts), red onion, and garlic. Blend for about 2 minutes until smooth. Add in the soaked breadcrumbs, fresh dill, olive oil, salt, chili flakes, and freshly ground pepper. Mix until thoroughly combined.
4
Using about 1 teaspoon of the mixture, form small meatballs and place them on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate until ready to use in the soup.
5
For the soup: In a medium stockpot, heat a little vegetable oil over medium heat. Add the finely chopped vegetables (carrots, celery, leek) and sauté for about 2 minutes, seasoning lightly with salt and pepper. Pour in 8 cups of the prepared stock and carefully add the chicken meatballs.
6
Let the soup simmer gently until the meatballs are fully cooked through, which will take about 15 minutes. Meanwhile, prepare the bowls by placing a handful of fresh watercress in each bowl.
7
When ready to serve, ladle the hot chicken soup over the watercress in each bowl. Finish with a garnish of blackened chicken wings and additional chopped fresh dill on top for an extra touch.
Nutrition Information
10g
Fat
30g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Savory Chicken Soup with Flavorful Chicken Meatballs.
How many servings does this recipe make?
This recipe makes 6 to 8 servings.
How long should the chicken stock simmer?
The stock should simmer gently for 4 to 6 hours to allow flavors to meld and reduce the liquid by half.
What are the primary ingredients for the meatballs?
The meatballs consist of ground chicken, red onion, garlic, milk-soaked breadcrumbs, fresh dill, olive oil, salt, chili flakes, and pepper.
How do I prepare the breadcrumbs for the meatballs?
Soak the breadcrumbs in 1/4 cup of milk for a few minutes before adding them to the meat mixture.
Can I use chicken breasts instead of ground chicken?
Yes, you can use 4 chicken breasts cut into small pieces and blend them in a food processor for 2 minutes.
What is used as a garnish for this soup?
The soup is garnished with blackened chicken wings and chopped fresh dill.
How much water is required for the stock?
You need 24 cups of water to start the stock preparation.
Which fresh herbs are used in the stock?
The stock uses fresh dill, parsley leaves, fresh thyme, and fresh rosemary.
How long do the meatballs take to cook in the soup?
The meatballs take approximately 15 minutes to fully cook through in the simmering soup.
What greens are added to the serving bowls?
A handful of fresh watercress is placed in each bowl before ladling the hot soup over it.
How many calories are in one serving of this soup?
Each serving contains approximately 300 calories.
What is the protein content per serving?
Each serving provides 22.5g of protein.
What vegetables are finely chopped for the soup?
Carrots, celery, and leeks are finely chopped for the final soup base.
How should the chicken bones be prepared for the stock?
Heat vegetable oil in a large stockpot and cook the bones for about 5 minutes until browned before adding water and vegetables.
What is the recommended size for the meatballs?
Use about 1 teaspoon of the mixture to form small, bite-sized meatballs.
How do I handle the stock after simmering?
Strain the stock to remove solids, skim off the fat, and season with salt and pepper.
Is a food processor necessary for this recipe?
Yes, it is used to blend the ground chicken, red onion, and garlic into a smooth mixture for the meatballs.
What is the fat content per serving?
One serving of this soup contains 10g of fat.
How many grams of carbohydrates are in a serving?
There are 30g of carbohydrates per serving.
What type of onions are used in this recipe?
The recipe calls for 2 medium chopped onions for the stock and 1 red onion for the meatballs.
How do I prevent the meatballs from sticking before cooking?
Place them on a baking sheet lined with parchment paper and cover with plastic wrap while refrigerating.
What type of oil is used in the meatballs?
One tablespoon of olive oil is added to the meatball mixture.
How much chili flakes are used in the meatballs?
1/2 teaspoon of chili flakes is used to add flavor to the meatballs.
What part of the leek is used?
The recipe uses two leeks; one is chopped for the stock and the other is finely chopped for the soup.
How much fresh dill is needed in total?
A total of 3/4 cup of fresh dill is used, divided between the stock, meatballs, and garnish.
What should I do with the garlic for the stock?
One clove of garlic should be halved and added to the stockpot with the vegetables.
How much vegetable oil is needed for the recipe?
2 tablespoons of vegetable oil are used for cooking the stock and sauteing the soup vegetables.
Can I make the meatballs ahead of time?
Yes, the instructions suggest refrigerating the prepared meatballs until you are ready to use them in the soup.
How much stock is used for the final soup assembly?
8 cups of the prepared homemade chicken stock are used to make the final soup.